Lasagna - Vegetarian, Gluten Free

By bowerk

Ingredients

• Veggie Filling:
• 1 box GF lasagna noodles
• 2 tbsp olive oil
• 6 cloves garlic
• 5 portabello mushrooms, sliced
• 2 tbsp balsamic vinegar
• 1 lb chopped spinach, frozen, thawed
• 1/2 tsp nutmeg
• 2 tbsp golden raisins
• 1/2 cup oil-packed sundried tomatoes
• 1 cup jarred roasted peppers, drained, choppped
• Cheese Filling:
• 1 lb container ricotta
• 1 cup parmesan/dash of nutmeg
• Sauce:
• 4 cloves garlic
• 1 28 oz can tomatoes
• 1 cup roasted red peppers
• 1/4 cup oil packed sundried tomatoes
• 1 tbsp brown sugar
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tsp sage
• 1 tsp oregano
• 1 tsp basil
• Salt & Pepper
• Topping:
• Mozzarella cheese
• Chopped Italian parsley

Preparation

Step 1

1. Veggie filling: heat olive oil over medium heat. Add garlic, cook for 1 minute. Add mushrooms and cook 5 - 7 minutes. Reserve 8 best mushrooms and set aside for topping. Add balsamic vinegar, spinach and stir to cook, 1 minute. Add nutmeg, salt & pepper. Add raisins, sundried tomatoes and peppers. Simmer until excess liquid reduces.

2. Preheat oven to 350 degrees

3. Assemble: sauce, noodles, veggie mix, noodles, cheese mixture, noodles and cover with sauce.

4. Slice mozarella on top and add mushrooms.

5. Bake 35 - 40 minutes covered. Remove foil and bake for 50 - 60 minutes.